Shear and extensional rheology of acid milk gel suspensions with varying ropiness

Exopolysaccharides (EPS) synthesized by lactic acid bacteria during fermentation significantly affect the rheology of set‐style acid milk gels and that of acid gel suspensions, produced from the gels by stirring. In this study, shear and uniaxial extensional flow of acid gel suspensions made with seven single strains of Streptococcus thermophilus or Lactococcus lactis was investigated. Six strains produced ropy EPS, and maximum filament length determined by using a continuous stretching method was up to four times higher than filament length of an EPS‐negative control strain. The systems containing ropy EPS showed a different response to shear and extensional deformation. In shear rheology, higher apparent viscosities and an enhanced structural breakdown was observed for acid gel suspensions with more pronounced ropiness. Breakup time and extensional viscosity, determined by using a Capillary Breakup Extensional Rheometer (CaBER™), significantly increased with increasing ropiness. The increase of extensional viscosity with increasing ropiness was, however, much higher than the effects of ropiness on shear viscosity. As relaxation times also depended on ropiness, it is concluded that ropiness is caused by EPS‐EPS interactions that can be better discriminated in extensional rheology. Practical applications To improve the texture of fermented milk, lactic acid bacteria that are able to produce ropy exopolysaccharides (EPS) are increasingly used in the dairy industry. The EPS exhibit a significant influence on processing properties and sensory characteristics of the resulting products, which can be estimated by means of shear and extensional rheology. The current work provides information on these respective properties of acid gel suspensions, which facilitate product design by supporting the selection of appropriate starter cultures.